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Comments
"reverse sear"
Thank you!!!
as long as the steak is thick enough, usually 1.75" or thicker then reverse sear is a great way to go
Yes sir, reverse sear is the way to go on nice thick cut of beef....
Thanks ghost bro!
I’ve never used the JD stuff. In my Lang stick burner it’s usually oak or hickory because it’s what I can usually get a cord of. I enjoy using pecan and cherry combined with hickory or even by itself depending on the type of meat. Pecan by itself goes well with fish in my opinion. Cherry does well with hickory to add a different Smokey flavor, but too much of it will darken the meat.
I’ve been interested in the sous vide. I’ve seen some amazing results. I want one to try out. Maybe for Father’s Day.
anova is what I use. a lot of brands out there but they are one of the two big ones. though instapot has one either out or coming and that is a big brand name
if/when you do then I really recommend some time on serious eat's website and one youtube channel, I can grab the link
they can do so much more than most realize, way beyond steak. and they excel in consistency. it is kind of like a super accurate crock pot
Thanks for the direction my man. I added a reminder on my phone to check it out. I’m impressed with the concept for small things. The wife doesn’t like the idea though. She always comes around when I lead her then new promise land
men test ideas, women test men
Great quote. Never heard it before.
I can second the Anova recommendation; I’ve had one for almost four years and it’s been great!
Got my barrel yesterday
spoiler alert: the bourbon I have championed the most in this thread won
Good article. Thanks for the link.
Grabbed these yesterday